Crunchy blueberry oat squares

Deliciously crisp blueberry oat squares with a wonderful sweet-and-tart flavour and a subtle hint of lemon. They’re incredibly quick to make, require no mixer, and the recipe couldn’t be simpler. Even if you’re new to baking, you’ll have no trouble making these irresistible crunchy blueberry bars.

Ingredients for the oat crumble:

• 160 g rolled oats
• 190 g plain flour
• 70 g light soft brown sugar
• 185 g butter, melted

Ingredients for the blueberry filling:

• 250 g blueberries, fresh or frozen
• 105 g raspberry jam
• 1 teaspoon potato starch
• ½ teaspoon finely grated lemon zest

If using frozen blueberries, thaw them first in a sieve and allow them to drain well.

In a large bowl, combine the rolled oats, flour, brown sugar and melted butter until the mixture resembles coarse crumbs. Set aside 1 cup (250 ml) of the crumble mixture for the topping. Press the remaining crumble firmly into the base of a 22 × 22 cm baking tin lined with baking paper.

Preheat the oven to 180°C. Bake the base for 13–15 minutes, until lightly golden. Leave to cool slightly.

Mix the blueberries with the raspberry jam, potato starch and lemon zest. Spread the filling evenly over the pre-baked base. The fruit layer will be fairly thin. Sprinkle the reserved crumble evenly over the top and gently level it. Return the tin to the oven and bake for a further 20–25 minutes. Remove from the oven and leave to cool completely before cutting into squares.

They are also delicious served warm with vanilla ice cream.

Enjoy!

Recipe source: Bajaderka.